Process for producing fat and oil preparations.



2 and the like. The processhas hitherto 25-product in a suitable manner.

40 fermentation is induced in the V 45 ing 'examp e theproportions of the UNITED STATES PATENT OFFICE.

KARL MANN, ZURICH, SWITZERLAND.

rnoonss FOB rnonucme FAT AND 01L PREPARATIONS.

Specification of Letters Patent.

Patented Feb. 25, 1908.

Application filed November 24. 1905- Serial N0. 288.952.

To all who'm'it may concern:

Be it known that I, KARL MANN, Ph.D., food analyst, subject of the German Em eror, residing at Zurich, Swiss Republic,7 9 Fe deggstrasse, have invented certain new and useful Improvements in Processes for Producing Fat and Oil Pre arations, of which the following is a specification.

This invention relates to a process for pro- 10 ducing fatand oil-preparations, and more especially to an improved process for the manufacture of butter substitutes such as margarin (oleomargarin) and the like, with the object of imparting to such products a greater resemblance to natural butter.

It is well known that ke hir (kefyr), that is milk fermented with t e kephir ferment, is used in the manufacture of preparations resembling butter such as mar arin een carried out by mixing the kephir milk with the fats and after leaving it to act on the latter for a certain length of time removing it' from the solidified margarin or like residual The margan or the like treated in this way acquires thereby a flavor resembling butter. 'Endeavor's have been made to more completely impart to the mixed fats all the aromatic constituents developed in the kephir by fermentatlon, this being done by running 1n the separately fermented kephir milk underneath the fat in closed vessels sothat no loss of aroma should be sustained. Experiments of the inventor however have shown that far better results are obtained when milk either natural or artificial or some like product is mixed with the fats in question in a suitable manner such as by emulsification after which emulsified mixture by the addition of the kephir ferment. I

A convenient method ofcarrying out thisimproved rocess is described in the followvarious ingredients being given by Weight. About 100 parts of melted margarin are introduced with to 100 parts of milk into a vessel capable of being closed, and both ingredients 50 are then intimately mixed by suitable means i to form a homogeneous mass similar to cream or mayonnaise. In order to obtain the desired color or other special properties, such 5 for mstance as the character stic flavor ackneaded thoroughly,

quired by butter when the cows are fed on green fodder, additions of suitable coloring matters, vegetables or extracts from 'substances of vegetable or animal origin, may be added. I may use for instance the extracts from green fodder, from meadow-grass and herbs, and substances of animal origin for example lecithin, pepsin, trypsin, gall, pancreatic gland, rennet-bag, extracts of meat, substances of the brain, nerve-substances, and similar substances. The total mixture is then caused to ferment by the introduction of the kephir ferment fungus or ,kephir milk, care being taken (by regulating the temperature and by suitable movement) to maintain the intimacy of the mixture throughout the fermenting process so as to prevent themilk and fat from separating. The result attained by this means is that the aromatic constituents devoloped by the fermentation are completely absorbed by the fat, owing to its extremely fine state of division, and at the same time the specific fatty odor of the raw material is favorably affected or disappears entirely. When fermentation is com leted the fat is freed as completely as possib e from the fermented milk, by wash-- mg the mixture or by centrifugating it in a molten condition, and freed from water, and the resulting product resembling butter is salt being added if desired. In this-Way a preparation is obtained which possesses the true butter flavor, browns when roasted and at the same time 'ves off the characteristic, odor of natural utter. By using fats and milk or the like that have been sterilized beforehand by heat, and by taking care that all injurious microorganisms are excluded during the fermentation and subsequent treatment, a butter substitute is'obtained, which is free from patho- 50 r ment, in causing it to ferment by agitating stanc'es perature favorable to the development of the ucts of vegetable origin or various mixtures of the aforesaid materials, so' far as .they are capable of in any way imparting butter-like properties to the fat mixture, or of favorably influencing the flavor or smell and capable of serving as a fostering medium for kephir ferments.

Instead of kephir ferment fungus use may be made, for the fermentation, of other kephir-like substances asare ca able of exerting a fermentative action similar to kephir fermentation or of extracts produced from the named substances or ferments.

The so-called ke hir ferment fungi are composed of a fairly large number of ferments not living in symbiose and which are capable of producing lactic acid, alcohol, peptone, as well as other substances of a specific taste and odor. When certain different fungi or ferments not living in symbiose, but as independent individuals, are combined in a suitable manner, the result of their biochemical action is analogous tothat of kephir ferment fungi, the kephir-like ferments producing the same effect as the mixtureof fungi commonly called kephir ferment.

Having now particularly described and ascertained the nature of my'said invention and in what manner the same is to be performed I declare that what I- claim is 1. A process for producing fatand oil preparations, consisting in mixing fat sub with a fostering medium for kephir, in impregnating the mixture with kephir, in causing it to ferment at a temferment and in agitating the fermentingv mass.

- 2. A process for producing fatand oilpreparations, consisting in mixin fat sub stances with a fostering medium or .kephir ferments, in-impregnating the mixture with kephir-like acting ferments and in causing it to ferment by agitating the mass at a temperature favorable to the development of the ferments.

*3. A process for'producing fatand oilpreparations, consisting in mixing fat substances with a fostering medium for kephir, in impregnating the mixture with kephir ferthe mass at a temperature favorable to the development of the ferment and in separat-' ing the obtained fat preparation from the by-products of the fermentation.

4. A process for producing butter sub stitutes, consisting in mixingbutter like fats with a fostering medium for ke hir, in impregnating the-mixture obta-ine With'kephir, and in causing the mass to ferment by a itating it at a regulated temperature favorahleto' the development of the ferment.

5. A process for producing butter substitutesyconsisting in mixing butter fats with a fosterin medium for kephir, in impregnating t e mixture obtained with kephir, and incausing the mass to ferment by agitating it at a regulated tem erature favorable to the development of the erments and in separating the obtained fat preparation from the by-products of the fermentation.

6. A process for .producin butter substitutes, consisting in mixing utter like fats e by-p roducts of the fertutes, consisting in mixing butter like fats with milk-substitutes, in impregnating the mixture obtained with kephir, and in causing the mass to ferment by agitating it at a regu:

lated tem erature favorable to thdevelo ment of t e ferment and in separating t e obtained fat preparation from the byproducts of the fermentation.

.8. A process forlproducin butter substitutes, consisting in mixing butter like, fats with a solution of milk sugar, in impregnating the mixture obtained with kephir, and in causing the mass to ferment by agitating it at a regulated temperature favorable to the development of the ferment and in separati'ng-the obtained fat preparation from t e byproducts of the fermentation.

9. A process for producing tutes, consisting in mixing utter like fats with a fostering medium for kephir, in adding to the mixture products of vegetable origin capable of imparting in any way butter-like properties to the at mixture, in impregnating it with 'kephir, in causing the mass to ferment by agitating it at a re ulated tem erature favorable to "the butter substidevelopment of t e ferment and in separat- 7 e bywith a fostering medium for kephir, in add-' ing to the mixture products of animal ori 1n capable" of imparting in any way butter-like properties to the fat mixture, in impregnating it with kephir, in causing tlie mass to ferment by agitating it at a regulated temperature favorable to the development of the i I erment and in separating the obtained fat preparation from the byproducts of the fer" mentation.

11. A process for producing butter substitutes, consisting: in mixing butter like fats with a fostering medium for kephir, in adding to the mixture products of'animal origin bapable of imparting in any way butter-l ke properties to the fat mixture, in impregnating the mixture obtained with a ferment pro- In testimony whereof I have hereunto set duced from kephir, in causing the mass to my hand in presence of two subseribing witferinent by agitating it at a regulatedv temnesses.

erature favorable to the development of the KARL MANN. 5 erment and in separating the obtained fat Witnesses:

preparation from the byproducts of the fer- EUG. BRASOHLER,-

mentation. A. TJIEBERKNEGHT. 

